Pecan Pie

Updated at: Thu, 17 Aug 2023 13:00:11 GMT

Step 1

Combine the flour, salt, and sugar. Whisk until homogeneous. Cut the butter into evenly sized cubes, making sure it remains ice cold.

Step 2

Add the flour and butter into a food processor, and pulse to combine until the butter is evenly dispersed in pea-sized balls through the flour.

Step 3

Mix in the ice water and mix into a shaggy dough. Once the dough has formed, begin kneading until it just comes together. This should only take a few seconds, be sure not to over knead or the butter will melt. Wrap in plastic wrap and rest in the fridge for 15 to 20 minutes.

Step 4

Flour work surface, dump dough on, and begin rolling out. Roll until the crust is about 1/4 inch thick. Fold gently into quarters, line up in greased pie dish, and unfurl. Carefully press the dough into the mold, making sure there is no air underneath. Trim the edges for excess and crimp the dough.

Step 5

Cover dish with plastic wrap and let rest in the fridge while you make the filling, or up to overnight if needed.

Step 6

Preheat oven to 350° F

Step 7

Crack the eggs into the bowl and whisk.

Step 8

Mix in the maple syrup, corn syrup, sea salt, brown sugar, vanilla extract, and melted butter. Whisk until thoroughly combined.

Step 9

Chop your raw pecans roughly, keeping them in large chunks, but not quite whole.

Step 10

Dump the pecans into the pie crust, and cover with the filling. Bake at 350° F until the filling is set and slightly domed, 40-50 minutes. For darker, more golden edges, brush the crust with buttermilk halfway through baking. If the edges begin to darken too much, tent with foil.

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